Frosted Rhubarb Cookies Recipes

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RHUBARB COOKIES



Rhubarb Cookies image

We have two prolific rhubarb plants, so I'm always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. -Shauna Schneyder, Idaho Falls, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 13

1 cup shortening
1-1/2 cups packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh or frozen rhubarb
3/4 cup sweetened shredded coconut
FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1-1/2 cups confectioners' sugar
3 teaspoons vanilla extract

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

FROSTED RHUBARB COOKIES



Frosted Rhubarb Cookies image

I got this from a lady at bingo, who got it from a neighbor, etc ... I have never liked rhubarb. I LOVE these cookies!!

Provided by Marlene.

Categories     Drop Cookies

Time 30m

Yield 5 Dozen

Number Of Ingredients 12

1 cup shortening
1 1/2 cups firmly packed brown sugar
2 large eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut
3 ounces cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1 1/2 cups confectioners' sugar

Steps:

  • Cookies: Cream together the shortening, brown sugar and egg.
  • Sift together the flour, baking soda and salt.
  • Add to creamed mixture.
  • Stir in rhubarb and coconut.
  • Drop by tablespoonfuls onto greased baking sheets.
  • Bake for 12-15 minutes at 350°.
  • Cool and frost.
  • FROSTING: Beat cream cheese, butter and vanilla.
  • Gradually beat in sugar til smooth.
  • Spread over cooled cookies.

FROSTED RHUBARB COOKIES



Frosted Rhubarb Cookies image

"Since these cookies freeze well, I make a lot of them during rhubarb season," says field editor Ann Marie Moch of Kintyre, North Dakota. "They are best when you use young tender stalks."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup shortening
1-1/2 cups packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
3/4 cup sweetened shredded coconut
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture., Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool., In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Nutrition Facts : Calories 201 calories, Fat 9g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB FILLED COOKIES RECIPE - (4.2/5)



Rhubarb Filled Cookies Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 13

COOKIES:
1/2-cup butter
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2-teaspoon salt
1-tablespoon milk
1-teaspoon vanilla
FILLING:
3 cups rhubarb, chopped
1/4-cup water
1 cup granulated sugar

Steps:

  • Mix filling ingredients and cook until soft. Set aside and chill. To prepare Dough: Cream butter, sugar and cream together well. Beat eggs and add to this mixture. Combine flour, baking powder and salt. Add flour mixture to butter mix alternating with milk and vanilla. Chill dough. On floured board, roll out dough 1/2-inch thick. (for thinner roll 1/4-inch). Using a 2-inch cutter, cut out cookies. Place cookies on a greased or sprayed cookie sheet. Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork. Bake rhubarb filled cookies in 400°F oven for 10 minutes. Note: These grow when you bake them so make them small :)

RHUBARB COOKIES



Rhubarb Cookies image

If you make one thing this rhubarb season, it needs to be these cookies. They are crunchy and salty on the outside and tender and chewy on the inside. They also have surprises like sweet white chocolate chips and crunchy chopped walnuts hidden in every bite. But the star of the show is the tangy, soft and beautifully pink rhubarb that is strewn throughout.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 20 to 22 cookies

Number Of Ingredients 12

1 2/3 cups all-purpose flour (see Cook's Note)
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg plus 1 large yolk
1 teaspoon pure vanilla extract
1 cup white chocolate chips (about 6 ounces)
1 cup walnut halves (about 4 ounces), roughly chopped
1 1/2 stalks rhubarb (about 4 ounces), chopped into 1/4-inch pieces
1 tablespoon flaky sea salt

Steps:

  • Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
  • Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
  • Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
  • Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
  • Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.

RHUBARB DROP COOKIES



Rhubarb Drop Cookies image

This is a cookie that will please everyone, young and old. They have a very nice look to them.

Provided by Rachel

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h35m

Yield 36

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
½ cup butter
1 cup white sugar
1 egg
1 cup chopped rhubarb
½ cup raisins
½ cup chopped nuts
3 tablespoons flax seeds

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
  • Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 13.2 g, Cholesterol 11.9 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 101.8 mg, Sugar 6.9 g

FROSTED RHUBARB COOKIES (VEGAN)



Frosted Rhubarb Cookies (Vegan) image

I thought this was a different kind of cookie. I've never made them with rhubarb before. Can't wait to give them a try.

Provided by Chef Joey Z.

Categories     Drop Cookies

Time 45m

Yield 5 Dozen

Number Of Ingredients 13

1 cup shortening (organic)
1 1/2 cups brown sugar (organic)
3 teaspoons Ener-G Egg Substitute
4 tablespoons filtered water (add to the egg substitute)
3 cups spelt flour
1 teaspoon baking soda
1/4 teaspoon salt (Celtic sea salt)
1 1/2 cups rhubarb (fresh-organic-diced)
3/4 cup coconut (organic flaked)
3 ounces vegan cream cheese
1 tablespoon soy margarine (softened)
3 teaspoons vanilla extract
1 1/2 cups powdered sugar (organic)

Steps:

  • FOR THE COOKIE:.
  • Preheat oven to 350'F.
  • Cream the shortening, brown sugar and egg substitutes together.
  • In a separate bowl sift the flour, baking soda and salt.
  • Add the flour mixture to the creamed mixture.
  • Stir in the rhubarb and coconut.
  • Drop by tablespoonful onto a baking sheet that has been covered with unbleached parchment paper. You might need two as this is a big recipe.
  • Bake 12-15 minutes for each batch made.
  • Cool the cookies.
  • FOR THE FROSTING:.
  • Beat the cream cheese, margarine and vanilla together well using a hand/stand mixer. Gradually beat in sugar until smooth.
  • Spread over cooled cookies.
  • Bon Appetit!

Nutrition Facts : Calories 870.2, Fat 51.6, SaturatedFat 17.9, Sodium 431.2, Carbohydrate 105.1, Fiber 2.7, Sugar 100.4, Protein 1.2

FROSTED RHUBARB COOKIES



Frosted Rhubarb Cookies image

'Since these cookies freeze well, I make a lot of them during rhubarb season,' says field editor Ann Marie Moch of Kintyre, North Dakota. 'They are best when you use young tender stalks.'

Provided by Allrecipes Member

Time 35m

Yield 30

Number Of Ingredients 12

1 cup shortening
1 ½ cups packed brown sugar
2 large eggs eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups diced fresh rhubarb
¾ cup flaked coconut
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1 ½ cups confectioners' sugar

Steps:

  • In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
  • Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  • In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 27.7 g, Cholesterol 16.5 mg, Fat 9.2 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.2 g, Sodium 99.1 mg, Sugar 17.4 g

FROSTED RHUBARB COOKIES



Frosted Rhubarb Cookies image

During the1950's the spring at Shupert's Honey Farm brought an abundance of rhubarb. These cookies were one favorite way to use some of the tart fruit.

Provided by Kathie Carr @kathiecc

Categories     Cookies

Number Of Ingredients 14

COOKIES:
1 cup(s) shortening
1 1/2 cup(s) brown sugar, firmly packed
2 - eggs
3 cup(s) flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/2 cup(s) diced fresh rhubarb
3/4 cup(s) flaked coconut
CREAM CHEESE FROSTING:
1 - (3 ounce) package cream cheese, softened
1 tablespoon(s) butter, softened
1 tablespoon(s) vanilla, (yes tablespoon)
1 1/2 cup(s) powdered sugar

Steps:

  • Preheat oven to 350 degrees. In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  • For Frosting: In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

FROSTED RHUBARB COOKIES



FROSTED RHUBARB COOKIES image

got this recipe from a wife of someone my husband works with. I see from the copy it is a taste of home recipe!! These are wonderful cookies. Moist and cake like. It calls for cream cheese frosting but I think if you don't have any cream cheese on hand just a butter cream frosting would be just as yummy!! Hope you like them!

Provided by Ann McCue @salsaqueen

Categories     Cookies

Number Of Ingredients 13

1 cup(s) shortening
1 1/2 cup(s) packed brown sugar
2 - eggs
3 cup(s) all-purpose flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/2 cup(s) diced fresh or frozen rhubarb (cut small)
3/4 cup(s) flaked coconut
FROSTING
1 - 3 ounce package cream cheese, softened
1 tablespoon(s) butter, softened
1 1/2 cup(s) powdered sugar
2 teaspoon(s) vanilla extract

Steps:

  • In a large bow., cream shortening and brown sugar until light and fluffy, beat in eggs. Combine the flour,baking soda and salt. Gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.
  • Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheet. bake at 350 degrees for 10 to 14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
  • For Frosting: In a small bowl, beat cream cheese and butte until fluffy. Beat in the powdered sugar and vanilla, spread over cookies.
  • NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely, Drain in colander, but do not press liquid out.
  • NUTRITIONAL FACTS: 1 serving (1 cookie) equals 126 calories, 6 g fat, 11 mg cholesterol, 68 mg sodium, 17g carbohydrate, trace fiber, 1g protein

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